Red pepper crusted tuna steak with spicy mango salsa
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | New Mexico red chiles | |
| 1 | tablespoon | Black peppercorns |
| ½ | cup | Olive oil |
| 6 | Tuna steaks | |
| Salt | ||
| 6 | tablespoons | Spicy Mango Salsa; or to taste |
Directions
In a coffee grinder or spice grinder, coarsely grind the chiles and peppercorns together. Dredge the tuna steaks in the pepper mixture on one side only. In a large saute pan over mediumhigh heat, heat the olive oil until it begins to smoke and cook the tuna, pepper side down, for 1 minute, or until a crust forms. Lower the heat to medium, turn the steaks, and cook for 3 minutes more. The fish should be rare. Season to taste with salt. For each serving, place 1 steak on a plate, pepper side up, with salsa to taste. Serve immediately.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9193 Converted by MM_Buster v2.0l.
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